• Company: 106-7 chunnan road, chunxi town, gaochun, nanjing, jiangsu, china
  • Post: 816, No.99 Zhongshan Road, Nanjing, China 210005
  • Contact Person: Anna
  • Tel: +86-25-83719363
  • Fax: +86-25-84214930
  • Email: 101@energycochem.com



Business name: Emulsifiers
Chemical Name: Glycerol monostearate, monoglyceride; GMS
Synonym: Glyceryl Monostearate (Monosterin)
Molecular formula: C21H42O4
Molecular Weight: 358.56

Appearance: white flakes or waxy solid beads, insoluble in water, mixed with hot water by strong oscillations can be dispersed in water, for water in oil emulsifier. It is soluble in hot organic solvents ethanol, benzene, acetone and mineral oil and fixed oil. Freezing point of not less than 54℃.
Uses: Emulsifier. Monostearin of food emulsifiers and additives; cosmetics and pharmaceutical ointments used as emulsifier. White flakes or waxy solid beads, insoluble in water, mixed with hot water can be dispersed by strong oscillations in the water.

Dosage: all kinds of food in the amount required in production use.
Toxicity: 1) GRAS FDA-21CFR 182.1342. 2) ADI No requirement (FAO/WHO, 1994).

Field of uses:
1) For candy, chocolate, prevent toffee, toffee appears grease separation; to prevent crystallization of sugar and chocolate oil-water separator, a sense of increased fine. Reference to the amount is of 0.2% to 0.5%.
2) For ice cream, enables organizations to mix, organize delicate, smooth, puffing activity, improve shape retention.
3) For margarine to prevent oil-water separation, stratification and other phenomena, improve product quality.
4) For beverages, adding protein drinks containing fat can increase stability and prevent floating oil and protein sink. It can also be used as a flavor emulsion stabilizer.
5) For bread dough to improve the organizational structure, to prevent the aging of bread, soft bread, the volume increases, flexibility, extending shelf life.
6) Used in cakes, compatibility with other emulsifiers, foaming agents as cakes, to form complexes with proteins, resulting in moderate bubble film, snacks volume increased by the system.
7) For the biscuits, add oil to make the dough evenly dispersed emulsion state, effectively prevent oil leakage, and improve the brittleness of cookies.

Monostearin contains a C16-C18 long-chain fatty acids and glycerol esterification reaction in the system. It is a non-ionic surfactant. It’s not only hydrophilic but also lipophilic gene, with wetting, emulsifying, foaming and other features. This product is a product of white wax-like solid, soluble in methanol, ethanol, chloroform, acetone and ether solution.
Monostearin of food emulsifiers and additives; cosmetics and pharmaceutical ointments used as emulsifier, so fine paste, smooth; oil emulsifier for industrial yarn and textile lubricants; in plastic film as flow drops and anti-fog agent; for the lubricant in the plastic processing and antistatic agents, in other respects as defoamers, dispersants, thickeners, wetting agents.

Appearance: white to pale yellow solids
Content: 40% min.
Iodine value: (g/100g) ≤ 3.0
Freezing Point: 53 - 60 ℃
As (as As): ≤0.0001%
Heavy metals (as Pb): ≤0.0005%
Fe (as Fe): ≤0.0002%

Package: 25kg/Woven bag or Kraft bag

Contact: Mr. Wang
E-mail: alsterwang@gmail.com
Tel: +86 25 8371 9363, +86 1395 1023 282
Fax: +86 25 8372 0477


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